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1/2 bottle your favorite zinfandel wine (recommended: Ravenswood Zinfandel)
1 cup sparkling apple cider
1/8 cup olive oil
1/8 cup dark corn syrup (recommended: Karo Syrup)
1 1/2 tablespoons kosher salt
1 tablespoon molasses
1/2 tablespoon garlic powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 bay leaf
Combine all ingredients in a medium saucepan and simmer uncovered until slightly thickened, about 15 minutes. Use the mop to baste baby back ribs during grilling.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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Other Recipes from this Episode
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